{"id":66395,"date":"2024-04-11T00:01:07","date_gmt":"2024-04-11T06:01:07","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=66395"},"modified":"2026-04-06T12:17:02","modified_gmt":"2026-04-06T18:17:02","slug":"daves-high-desert-grill-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=66395","title":{"rendered":"Dave’s High Desert Grill – Albuquerque, New Mexico"},"content":{"rendered":"
\n
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The Patio In Front Of Dave’s High Desert Grill on Eubank<\/figcaption><\/figure>\n

It’s easier, by far, to define and describe Japanese and Chinese cuisines than the melting pot (literally and figuratively) that is American cuisine.\u00a0 It’s the same with French cuisine and Italian cuisine.\u00a0 Virtually every cultural culinary tradition had been influenced by the traditions of neighboring countries while managing to retain elements that are unique to that particular cuisine.\u00a0 American cuisine, on-the-other-hand is pretty much a mishmash of every other cuisine, near or far.\u00a0 To say American cuisine consists of the cooking style and traditional dishes prepared in the United States is to sell that cuisine short.\u00a0 Immigrants, in particular, have created a diverse cuisine that often varies by region.<\/p>\n

As if American cuisine sounds like a catch-all term, a phalanx of restaurants are increasingly self-glossing as “New American” restaurants, a term Scottsdale chef Dom Ruggiero<\/strong><\/a> of Hush Public House says “let’s me do whatever I want<\/em>.” Also known as “Contemporary American cuisine” or “Modern American Cuisine,” this evolved cuisine is primarily served at upscale fine dining eateries across the fruited plain.\u00a0 It’s essentially a fusion cuisine which assimilates flavors from the conflation of multicultural foods and often components of molecular gastronomy with a focus on fresh, local and seasonal farm-to-table ingredients.<\/p>\n

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The Dining Room at Dave’s High Desert Grill<\/figcaption><\/figure>\n

When we visited Dave’s High Desert Grill, I momentarily wondered whether this Eubank gem in the Promenade Shopping Center was an “American” or “New American” restaurant.\u00a0\u00a0 The menu bespoke of traditional American family favorites such as pot roast, meatloaf and even Thanksgiving turkey.\u00a0 That same menu offered such regional specialties as New Orleans Shrimp Linguine Bowl, fajitas, ribeye steak poutine and honey Sriracha teriyaki chicken bowl.\u00a0 It didn’t take much contemplation to conclude that it doesn’t matter if Dave’s calls itself American, New American or any other label.\u00a0 What matters is whether or not the food delivers.<\/p>\n

Dave’s High Resort Grill is the younger sibling of Dave’s Valley Grill<\/strong><\/a> which has been feeding denizens of 4th Street and beyond since 2017.\u00a0 The High Resort Grill is located at the spot which once housed the\u00a0 “Rustico Italian Kitchen<\/strong><\/a> (a surprisingly short-lived creation of Chef Mike White).\u00a0 Both Dave’s restaurants share a website and a raison d’etre: “Freshly Prepared Comfort Food” to “soothe your soul with something good and choose from a variety of mouthwatering plates<\/em>.”\u00a0 Both offer brunch seven days a week.<\/p>\n

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Gigantic Pretzel with Queso Fundido<\/figcaption><\/figure>\n

The \u201cDave\u201d behind Dave\u2019s is Minnesota transplant David Hanisch who mad it his mission to bring Midwestern-influenced comfort food to the North Valley.\u00a0\u00a0 As my Chicago born-and-bred bride will attest, Midwestern cuisine is rather meat-and-potato-centric.\u00a0 Not that it doesn’t have universal appeal.\u00a0 Our friends Lynn Garner and John Martin, formerly Colorado residents, were impressed by the comprehensive menu.\u00a0 There is something on the menu for everyone!<\/p>\n

Take, for example, the pretzel<\/em><\/strong>.\u00a0 It’s about the size of my head (and my friend Bill Resnik likes to remind me what a big head I have). Expect to be amazed…maybe intimidated as your server ferries this knot-shaped hardtack creation.\u00a0 This shape, a symmetrical <\/span>loop<\/span> created by intertwining <\/span>the ends of a long strip of dough and then folding them back on each other, forms the telltale \u201cpretzel<\/span> loop<\/span>.”\u00a0 The four of us made a gallant effort to finish the pretzel, but it proved too much.\u00a0 The pretzel is served with your choice of queso fundido or spicy mustard.<\/p>\n

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New Orleans Shrimp Linguine Pasta Bowl<\/figcaption><\/figure>\n

Since the advent of fast casual restaurants such as Applebee’s and Chili’s, “Bowls” have\u00a0 been a trending menu offering. In 2022, one restaurant supply source reported that bowls are \u201cfound on 34.8% of menus, up 9% over the past four years<\/em>.\u201d Dave’s offers eight “bowls,” among them a N<\/strong><\/em>ew Orleans Shrimp Linguine<\/strong> Pasta Bowl<\/strong><\/em> (s<\/span>eared garlic shrimp blended with broccoli florets, red pepper and a sauce comprised of crawfish meat, garlic, heavy cream, champagne, fresh basil and smoked paprika on linguine pasta, topped with Parmesan cheese).\u00a0 Frankly, it sounds much better, much more flavorful than it actually is.\u00a0 I found it rather bland save for the garlicky shrimp.\u00a0 Nor was I able to find but a hint of crawfish meat.\u00a0 In all our previous visits to Dave’s, I’ve come away satisfied and well-fed.\u00a0 I’m looking forward to “redemption” at a future visit.<\/p>\n

Perhaps hearkening back to her Midwest roots, my Kim’s choice was Tavern Pot Roast<\/strong><\/em> (slow-cooked pot roast, red skin mashed, carrots, fire roasted corn and beef gravy), surprisingly also from the “Bowls” section of the menu.\u00a0 This is traditional Midwest comfort food, very reminiscent to my Kim of Sunday dinners with her family.\u00a0 Tender tendrils of pot roast fall apart at the press of a fork, a testament to its tenderness.\u00a0 Sweet candied carrots and fire-roasted corn are so good, they’d convert the most resistant of vegetable-hating children (or those of us in our adultery).\u00a0 My Kim may be the only Midwesterner who doesn’t like gravy at all.\u00a0 Lynn and I consider this a mortal sin, but there’s nothing we can do to sway Kim’s opinion.\u00a0 I can’t eat mashed potatoes without gravy.<\/p>\n

\"\"
Tavern Pot Roast<\/figcaption><\/figure>\n

Like its sibling on 4th Street, Dave’s High Desert Grill proudly serves a menu of American comfort food favorites sure to sate diners of all stripes.<\/p>\n

Dave’s High Desert Grill<\/strong>
\n5200 Eubank Blvd., N.E., Suite B5
\nAlbuquerque, New Mexico<\/strong>
\n(505) 433-2380
\nWebsite<\/strong> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 11 April 2024
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$$
\nBEST BET<\/strong>:
\nREVIEW #1390<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

It’s easier, by far, to define and describe Japanese and Chinese cuisines than the melting pot (literally and figuratively) that is American cuisine.\u00a0 It’s the same with French cuisine and Italian cuisine.\u00a0 Virtually every cultural culinary tradition had been influenced by the traditions of neighboring countries while managing to retain elements that are unique to that particular cuisine.\u00a0 American cuisine, on-the-other-hand is pretty much a mishmash of every other cuisine, near or far.\u00a0 To say American cuisine consists of the cooking style and traditional dishes prepared in the United States is to sell that cuisine short.\u00a0 Immigrants, in particular, have created a diverse cuisine that often varies by region. As if American cuisine sounds like a catch-all term, a phalanx…<\/p>\n","protected":false},"author":1,"featured_media":66400,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,21,703,141,5647],"tags":[2661,899],"class_list":["post-66395","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-american","category-dog-friendly","category-new-mexico","category-rating-n-r","tag-eubank","tag-promenade-shopping-center"],"yoast_head":"\nDave's High Desert Grill - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=66395\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dave's High Desert Grill - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"It’s easier, by far, to define and describe Japanese and Chinese cuisines than the melting pot (literally and figuratively) that is American cuisine.\u00a0 It’s the same with French cuisine and Italian cuisine.\u00a0 Virtually every cultural culinary tradition had been influenced by the traditions of neighboring countries while managing to retain elements that are unique to that particular cuisine.\u00a0 American cuisine, on-the-other-hand is pretty much a mishmash of every other cuisine, near or far.\u00a0 To say American cuisine consists of the cooking style and traditional dishes prepared in the United States is to sell that cuisine short.\u00a0 Immigrants, in particular, have created a diverse cuisine that often varies by region. 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